A Fall favorite.
1 cup vegetable oil, plus more for the pan
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons apple pie spice mix
1 cup honey, divided
3/4 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2-3 apples (about 1 1/4 pounds), peeled and shredded
1/4 cup warm water
Preheat the oven to 350˚ F. Brush a 12-cup nonstick bundt pan with vegetable oil.
Whisk the flour, baking powder, baking soda, salt, and spices in a separate bowl.
Combine 3/4 cup honey, the granulated sugar, vanilla, vegetable oil, and eggs in another large bowl; beat with a hand mixer on medium-high speed until light and fluffy, about 4 minutes.
Fold in the flour and apples until completely mixed.
Pour the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
Stir together the remaining 1/4 cup honey and the warm water in a small bowl.
Remove the cake from the oven and brush the top of the cake with half of the honey mixture.
Let the cake cool for 20 minutes in the pan, then turn the cake onto a waxed paper-covered rack.
Brush the entire cake with the remaining honey mixture and let cool.
Tomato Basil Soup
Servings: 6 people
2 ½ pounds, about 12 Roma tomatoes, halved
3 medium carrots, peeled and cut into small chunks
Extra virgin olive oil
2 medium onions, chopped
5 garlic cloves, minced
14 oz container of canned crushed tomatoes
1 bunch (2 ounces) fresh basil leaves
1 teaspoon dried thyme leaves
1 teaspoon dried oregano
½ teaspoon sweet paprika
½ teaspoon ground cumin
3 cups water
Croutons, Grilled bread, or toast for serving
Preheat your oven to 450°F.
In a large mixing bowl, toss the tomatoes and carrots with a generous drizzle of extra virgin olive oil, and a pinch of salt and pepper. Transfer to a large baking sheet and spread well in one layer. Roast in the heated oven until the tomatoes have deflated and begun to char at the edges, about 45 minutes. Set aside for a to cool. You can even do this step a day in advance.
Transfer the roasted carrots and tomatoes (along with their skin and seeds) to the bowl of a food processor fitted with a blade. Add a splash of water and blend until the vegetables have broken down and combined. Some texture is nice, so stop the processor before it becomes a super smooth puree.
In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. When the oil begins to shimmer, add the onions and cook, stirring, until softened, about 3 minutes. Add the garlic and cook briefly until golden, about 1 minute.
Pour the roasted tomato mixture into the pot with the onions. Stir in the crushed tomatoes, basil, thyme, oregano, paprika, cumin, and 3 cups of water. Season with salt and pepper. Bring to a boil, then lower the heat and cover, leaving the lid slightly ajar to allow some steam to escape. Let simmer for about 60 minutes.
Transfer the soup to serving bowls. If you prefer a smoother soup, use a handheld processor and process until you achieve the consistency you like.
If you like, top each serving with a generous drizzle of extra virgin olive oil and grilled bread. I also like to serve a cup of this soup with a sandwich for a light dinner.
Oven Fried Fish filet Sandwich
2 hoagie rolls, lightly toasted
Leftover oven-fried fish fillets
Tartar sauce, horseradish sauce, or mayonnaise
Sliced fresh tomato
Preheat the broiler. Put the fried fish in the oven and broil for one to three minutes on each side. Make sure to watch the fish as it heats. You don’t want to burn the outside before the inside is thoroughly reheated. Your leftover fried fish will be ready to eat when it reaches an internal temperature of 145 degrees Fahrenheit.
Spread the inside of the roll with your favorite sauce, and add fish and remaining ingredients, according to taste/ Serve with a cup of soup.
For thin fish filets, I use the conventional oven rather than the air-fryer, so they do not overcook. I also make extra so I have leftovers for an easy dinner later in the week: Fish Sandwich and Soup. I like Tempura flour for breading because it adheres to meat, poultry, and fish better than any other type/
Oven Oven-fried fish Filets
1 lb thin fish filets, such as sole or flounder
1 cup Tempura flour of all-purpose flour mixed with 1 tablespoon of seasoned salt
1 egg beaten and mixed with ¼ cup milk2 cups panko breadcrumbs mixed with 1 tablespoon Cajun spice mix or your favorite spicy mix
Spray a baking dish large enough to hold the filets in a single layer with cooking spray.
Dry the fish well on paper towels.
Dredge in the flour mix, the egg mix, and finally the panko mix. Place the fish in the prepared baking dish. If you have time place the dish in the refrigerator for an hour.
Preheat the oven to 425 degrees F.
Drizzle the fish with a little avocado oil and bake for 18-20 minutes until crispy and golden brown. Serve with your favorite sauce such as Tartat or Remoulade/
Serve with butter-sauteed corn and coleslaw.
¼ cup whole milk Greek yogurt
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
½ teaspoon Greek seasoning
1/2 teaspoon garlic powder
Juice from 1/2 lemon
1 tablespoon olive oil
8 oz boneless lamb chops fat removed and cut into ¾ inch chunks. I use loin lamb chops and remove the bone. Loin lamb chops are very tender.
1 small bell pepper cut into 1-inch pieces
¼ of an onion cut into1-inch pieces
Combine the marinade ingredients in a bowl, add the lamb pieces, cover, and place in the refrigerator to marinade. (2-3 hours minimum, ideally overnight)
Remove the lamb from the fridge 30 minutes before you plan to cook and throw the lamb pieces, onion, and chopped peppers on skewers.
Heat the air fryer to 400°F, spray the basket with olive oil, and place the skewers inside the air fryer when it has come to heat and cook for 8-10 minutes, turning halfway.
Grill for approximately 10 minutes, turning halfway.
Cook for 10-15 minutes, turning halfway. You’ll need to light a charcoal barbecue 30 minutes before cooking.
Heat the oven to 400°F. Line a baking tray with foil or grease it with a little oil to prevent the meat from sticking and cook for 10-15 minutes without turning
Serve with Greek Salad and bread
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cinnamon
1⁄1/2 cup chopped walnuts
1 cup mashed ripe banana (about 2)
2 cups buttermilk or 2 cups sour milk
2 tablespoons honey
1⁄4 cup butter, melted plus extra for the griddle
Maple syrup for serving
In one bowl mix together the dry ingredients. In a second bowl mix together the wet ingredients. Add the wet ingredients to the dry and mix gently. Let the mixture sit for 15 minutes.
Heat a large skillet or griddle, and lightly butter the pan.
Pour 1/2 4 cup measures for each pancake onto the hot grill.
Cook the pancakes until tiny bubbles appear on the surface and the bottom is golden brown.
Flip and cook the second side for about 1 minute or until golden.
Repeat with the remaining batter. Serve with Maple syrup.
2 cups diced cooked chicken
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 cup grapes, cut in half
1/2 cup chopped pecans, toasted
Salt and pepper to taste
Mix the mayonnaise and Dijon mustard together in a mixing bowl Add the celery and onion; stir. Add the chicken and mix carefully to keep the chicken from breaking up. Fold in the pecans and grapes. Adjust salt and pepper, if needed. Cover and chill until serving time.
NY Strip Steak With Bearnaise Sauce
2 tablespoons of olive oil
3 tablespoons of soy sauce
1 teaspoon of Dijon mustard
2 tablespoons of red wine vinegar
½ teaspoon of brown sugar
2 tablespoons of Worcestershire sauce
½ teaspoon of whole black peppercorns or ¼ teaspoon of cracked black pepper
2 cloves of garlic, minced
2 Strip steaks, trimmed of excess fat
Let the steak stand for about 15 minutes so it comes to room temperature. Add all the ingredients to a glass dish or other non-metal container. Mix well. Add steaks and cover with plastic wrap.
Marinate in the refrigerator for 24 hours, flipping them after 12 hours. Remove the steaks from the refrigerator one hour before cooking.
2 tablespoons white wine vinegar
2 tablespoons minced shallots
3 sprigs tarragon, leaves stripped and roughly chopped
2 egg yolks
3 tablespoons water
1 tablespoon vegetable oil
1/8 teaspoon salt
2 tablespoons butter, at room temperature
Place the white wine vinegar, minced shallot, and half the chopped tarragon in a saucepan. Heat this on a medium-low for 5 minutes, until the shallots are soft and the liquid has reduced by about half. Strain out the solids, replace the concentrated liquid back into the saucepan, and let it cool to room temperature.
Add the egg yolks, water, vegetable oil, and salt into the saucepan with the concentrated vinegar mixture, and heat over a medium-low flame while whisking vigorously. The goal here is to whisk the eggs to a fluffy, custard-like consistency, which should take around 3-5 minutes. Once you see it start to steam, be extra vigilant: if you overcook the sauce, it’ll turn into scrambled eggs. Remove the pan from the heat if needed to better control the temperature.
When the sauce thickens and reaches the desired consistency, add in the butter and the rest of the chopped tarragon, and whisk until the butter dissolves.
The sauce is best served immediately but can hold well for 30 minutes to an hour.
Cooking Directions: Air-Fryer, Grill or Broiler
Preheat the air fryer to 400ºF for 5 minutes.
Drain the steak from the marinade.
Place the New York strip steaks in the air fryer basket and cook for 5 minutes on each side or until an instant meat thermometer registers 135ºF for medium rare.
Transfer to a clean cutting board and let rest for 5-10 minutes. Slice the steak against the grain and serve with the Bearnaise Sauce, baked potatoes, and sauteed spinach.
Grilling or Broiling
|Cut||Thickness||Rare (125°)||Medium (140°)||Well (170°)|
|Flank steak||1-1½ lbs.||10-15 min.||15-19 min.|
|New York strip||1 in.o||8-10 min.||10-12 min.||12-14 min.|
|Ribeye||¾ in.||5-7 min.||7-9 min.||9-11 min.|
Porterhouse, rib, ribeye sirloin, T-bone, tenderloin, top loin
1 box, two 9-inch refrigerated pie crusts, room temperature
2 tablespoons butter
Half onion chopped
2 large carrots, diced
2 celery stalks, diced
1 potato diced
2 cups chicken mushroom gravy
½ teaspoon salt
¼ teaspoon pepper
2 cups diced cooked chicken
1 cup frozen peas or green beans thawed
Heat oven to 425°F. Butter a 9-inch glass pie pan.
In a saucepan, melt butter over medium heat. Add vegetables and cook over low heat stirring frequently, until tender. Stir in salt and pepper. Gradually stir in chicken gravy
And chicken. Remove from heat. Spoon chicken mixture into a crust-lined pan. Top with
second crust; seal edge and flute. Cut slits in several places in the top crust.
Bake 45 minutes or until the crust is golden brown. Let stand 5 minutes before serving.
1 leftover roast chicken carcass (skin, bones, and any meat stuck to the bones)
4 quarts water
1 carrot, halved
4 celery tops
1 small onion, halved
3 whole garlic cloves, peeled
2 bay leaves
Peppercorns to taste
In a soup pot, combine the chicken carcass, vegetables, and water. Bring to a boil. Lower the heat, cover the pot, and simmer the mixture for 2 hours.
Place a colander or strainer over a large bowl. Tip the contents of the pot into it. Let the mixture cool. Pour the strained broth back into the soup pot.
Pick through the bones and remove any meat; discard skin and bones. Add the meat to the broth; set aside.
2 medium onions, coarsely chopped
3 cloves garlic, finely chopped
4 stalks celery, cut into 1/2-inch slices
4 medium carrots, cut into 1/4-inch slices
6 oz thin spaghetti or any noodles you like. I use Chinese stir-fried noodles.
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon chopped fresh parsley
Return the broth to the soup pot. Add the vegetables, garlic, salt and pepper. Bring to a boil, reduce the heat to a simmer, and cook for about 20 minutes. Bring the soup to a low bowl and add the noodles. Cook for 15 -20 minutes until the noodles are cooked and the vegetables are tender. Add parsley and adjust salt to taste.
The sauce recipe makes enough for 2 pies. You can freeze half for another day or make two pizzas.
1 lb store-bought or homemade pizza dough
16 oz mozzarella, sliced thin
!/4 cup grated Parmesan cheese
6 Italian sausage links, casing removes
8 oz. sliced mushrooms
2-14 oz containers of finely chopped Italian tomatoes
2 garlic cloves, minced
¼ cup finely chopped onion
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
¼ cup red chili flaked
For the sauce heat the oil in a large saucepan, add the sausage meat and cook stirring and breaking up the meat as it browns. When brown, add the garlic and onion and cook for 2 minutes. Add the sliced mushroom and cook for 5 minutes. Add the seasonings and tomatoes. Bring to a simmer and cook for 30 minutes
Preheat the oven to 500 degrees F. Oil a 16-inch pizza pan.
Press the dough out in the pan to its edges.
Cover the dough with the mozzarella cheese slices. Spread the sauce over the cheese.
Bake the pizza for about 20 minutes. Let rest 5 minutes before serving